directions
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1
Heat the oil over medium high heat in a large saucepan
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2
Add the onion, green pepper, mush- rooms, and garlic
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3
Saute for 5 minutes, or until the vegetables are just tender. Add the remaining ingredients and stir until well blended
-
4
Cook, partially covered, for 10 minutes
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5
Serve over hot rice or pasta (a short pasta, such as ziti, penne, fusilli, or farfelle is recommended)
-
6
Pass freshly grated parmesan cheese
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7
Serves 4 to 6.
Pesto Vegetables
ingredients
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 1 green pepper, cubed (1-inch pieces)
- 3/4 cup mushrooms, sliced
- 1 garlic clove, minced
- 1/2 pound cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/3 cup chopped black olives
- 1/2 cup fresh lemon juice
- 1/4 cup dry red wine
- 3 tablespoons Pistachio Basil Pesto (page 25)
- freshly grated Parmesan cheese